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You may be wondering how I came across this very charming cookbook, Alpha Bakery, put together by Gold Medal Flour in 1997…
The long and the short of it is, my Mom has a knack for hanging on to special things! I remember this cookbook from my childhood, and she had the foresight to set it aside.
Maybe she knew all along that, one day, we’d look back on unfussy, nostalgic recipes like these. They would instantly take us back to a simpler time, one that we’re all craving: the 90s.
The recipes are organized alphabetically, the ingredients are widely available and minimal, and the pages are whimsically illustrated as if it were to be read while seated in a semi-circle around the school librarian during story time.
Have we grown and progressed as individuals and as a society? Maybe. But maybe they were all on to something in 1997, by compiling an adorable cookbook together designed specifically to get kids excited about the art of cooking and baking. No slime, no needohs, just actual dough.
Here is the pan I used – it’s the best!
Amazon link to the USA Pan Loaf Pan
Classic Banana Bread Ingredients
the beauty of this classic recipe is the simplicity of the pantry ingredients that you probably already have on hand!
bananas – use larger bananas if you can, and make sure they nice and spotty so they are sweeter and their flavor when baked is stronger.
granulated sugar – I use an organic less processed granulated sugar, for this but you can use regular white sugar.
eggs – go with an pasture raised egg, they color and flavor of the yolks is so much better and richer for baking.
kosher salt – always always always salt your sweets! it doesn’t give the banana bread a salty taste, it simply enhances the flavors of vanilla and banana.
flour – this recipe is originally from the Gold Medal Flour children’s cookbook – but when possible I use unbleached all purpose flour.
neutral oil – the original recipe calls for vegetable oil, but I avoid it whenever possible, and a healthier substitute is avocado oil.
Remember to get into the kitchen and start baking with your kids! They’ll remember it forever, learn some life skills, and have so much fun baking beautiful memories with you!
xo LeAnne
THE RECIPE
B is for Banana Bread
such a cozy classic that will most likely end up being in your weekly baking rotation
Ingredients
- 3 large bananas
- ¾ cup granulated sugar
- ¾ cup avocado oil
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups unbleached all purpose flour
- ½ cup chopped nuts, optional
- ½ cup chocolate chips, optional
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
Instructions
Preheat the oven to 325℉. Spray a 9x5x3" loaf pan with nonstick cooking spray.
Mix the smashed bananas, sugar, oil, eggs, and vanilla extract in a large bowl with a whisk. Add the flour, baking soda, baking powder, and salt into the bowl, and mix well to combine.
Pour the batter into the prepared loaf pan.
Bake until a wooden pick inserted in the center of the bread comes out clean, about 65-75 minutes, Let cool for 10 minutes, then tip the loaf from the pan and let cool completely before slicing.
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